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Crisp-skinned mackerel fillets with a smoky cumin and pul biber rub, served over warm bulgur with charred green beans, ripe tomatoes and a sharp sumac-onion dressing.
Difficulty
medium
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Servings
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Ingredient amounts update below
Servings
1–12 servings
Estimated nutrition per serving
For 2
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Get everything ready
Put the bulgur in a heatproof bowl, pour over the hot vegetable stock, cover tightly and leave to absorb.
Timer available in cooking mode · 10 min
In a large serving bowl, combine the red onion, lemon zest, lemon juice, sumac, 1 tbsp oil and a pinch of salt. Scrunch briefly with clean hands, then set aside to soften.
Mix the garlic, cumin, pul biber, 1 tbsp oil, salt and black pepper. Rub the mixture over the flesh side only of the dry mackerel fillets, keeping the skin dry for maximum crispness.
Fluff the bulgur with a fork. Add it to the bowl of sumac onions with the tomatoes, parsley and mint, but do not toss in the green beans until they are charred.
Step by step
Heat a barbecue grill or ridged griddle pan over high heat until very hot. Toss the green beans with the remaining 1 tbsp oil and cook, turning occasionally, until blistered and just tender. Add them to the bulgur and toss gently.
Timer available in cooking mode · 5 min
Wipe the hot grill or pan with lightly oiled kitchen paper. Lay the mackerel skin-side down and press each fillet gently with a fish slice for 10 seconds. Do not move it until the skin releases easily and is deeply crisp.
Timer available in cooking mode · 4 min
Turn the fillets carefully and cook flesh-side down just until opaque at the thickest point and the flesh flakes easily. Remove from the heat and rest briefly. If using an oven grill instead, cook skin-side up on a lightly oiled tray close to a hot grill until the skin is crisp and the fish is opaque throughout.
Timer available in cooking mode · 2 min
Taste the warm bulgur salad and adjust with a little more lemon or salt if needed. Divide between four plates and top with the crisp-skinned mackerel. Spoon over any sumac-onion juices from the bowl and serve immediately.
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